1、 In this part, you will have 15 minutes to go over the passage quickly and answer the questions on Answer Sheet 1. For questions 1-7, choose the best answer from the four choices marked A）, B）, C） and D）. For questions 8-10, complete the sentences with the information given in the passage.British Cu
2、isine: the Best of Old and NewBritish cuisine （烹饪） has come of age in recent years as chefs （厨师） combine the best of old and new.Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kongs
3、 smartest British restaurants, Alfies by KEE, but head chef Neil Tomes has more to say.The past 15 years or so have been a noticeable period of improvement for food in England, the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and mor
4、e appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didnt have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a
5、form of cooking that employs scientific methods to create the perfect dish.Its no longer the case that the common man in England is embarrassed to show he knows about food, Tomes says.There was plenty of room for improvement. The problems with the nations cuisine can be traced back to the Second Wor
6、ld War. Before the War, much of Britains food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations （配给）.As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food, Tomes says. And by then people were ju
7、st happy to have a decent quantity of food in their kitchens.They werent looking for cured meats（咸肉）, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation
8、was brought up with food that couldnt compete with neighbouring France, Italy, Belgium or Spain.Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capitals culinary （烹饪的） scene has developed t
9、o the point that it is now confident of its ability to please the tastes of any international visitor.With the opening of Alfies in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. With British food, I think that Hong Kong restaurants are keeping
10、up, says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes.Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes
11、（菜谱） of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.Tamlyn is in the second camp. We select our food very particularly. We use US beef, New Zealand lamb and for our custards （牛奶蛋糊） we use
12、Birds Custard Powder, Tamlyn says. Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that.Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improvin
13、g dishes. There are a lot of existing perceptions about British food and so we cant alter these too much. Were a traditional British restaurant so there are some staples （主菜） that will remain essentially unchanged.These traditional dishes include fish and chips, steak and kidney pie and large pieces
14、 of roasted meats. At Alfies, the newest of the British restaurants in town and perhaps the most gentlemens club-like in design, Neil Tomes explains his passion for provenance （原产地）. Britain has started to become really proud of the food its producing. It has excellent organic farms, beautifully cra
15、fted cheeses, high-quality meats.However, the British dont have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients.We can get a lot of our ingredients once a week from the UK, Tamlyn explains. But there is also pressure to b
16、uy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples.The Phoenix, in Mid-Levels, offers the widest interpretation of British cuisine, while still trying to maintain its soul. The gastro-pub has existed in
17、various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets.We use a lot of ingredients that people would
18、nt perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish.Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain.Even the traditional chefs are aware
19、of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine.At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and mixing it up is not something commonly done in Britain, but Yor
20、kshire Pudding will bring full dishes to the table and offer individual plates for each diner. That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like, Hill says.This practice is also popular at The Pawn, although largely for rotisseri
21、es （烤肉馆）, Tamlyn says. Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them.Some British traditions are too sacred （神圣的） to mess with, however, Tomes says. Id never change a full English bre
22、akfast.此部分试题请在答题卡1上作答。1. What is British food generally known for?A） Its unique flavour. C） Its special cooking methods.B） Its bad taste. D） Its organic ingredients.2. The Second World War led to in Britain.A） an inadequate supply of food C） an increase in food importB） a decrease of grain productio
23、n D） a change in peoples eating habits3. Why couldnt Britain compete with some of its neighbouring countries in terms of food in the post-war decades?A） Its food lacked variety. C） It was short of well-trained chefs.B） Its people cared more for quantity. D） It didnt have flavourful food ingredients.
24、4. With culinary improvement in recent years, Londons restaurants are now able to appeal to the tastes of .A） most young people C） all kinds of overseas visitorsB） elderly British diners D） upper-class customers5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?A） Au
25、thentic classic cuisine. C） New ideas and presentations.B） Locally produced ingredients. D） The return of home-style dishes.6. While using quality ingredients, David Tamlyn insists that the dishes should .A） benefit peoples health C） be offered at reasonable pricesB） look beautiful and inviting D） m
26、aintain British traditional tastes7. Why does Neil Tomes say he loves food ingredients from Britain?A） They appeal to people from all over the world.B） They are produced on excellent organic farms.C） They are processed in a scientific way.D） They come in a great variety.8. Tamlyn says that besides i
27、mporting ingredients from Britain once a week, his restaurant also buys vegetables from _.9. The Phoenix in Mid-Levels may not use British ingredients, but presents its dishes _.10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would
28、 like to _.Part III Listening Comprehension （35 minutes）Section A In this section, you will hear 8 short conversations and2 long conversations. At the end of each conversation, one or more questions will be asked about what was said. Both the conversation and the questions will be spoken only once.
29、After each question there will be a pause. During the pause, you must read the four choices marked A）, B）, C） and D）, and decide which is the best answer. Then mark the corresponding letter on Answer Sheet 2 with a single line through the centre.此部分试题请在答题卡2上作答。11. A） He is careless about his appeara
30、nce.B） He is ashamed of his present condition.C） He changes jobs frequently.D） He shaves every other day.12. A） Jane may be caught in a traffic jam.B） Jane should have started a little earlier.C） He knows what sort of person Jane is.D） He is irritated at having to wait for Jane.13. A） Training for t
31、he Mid-Atlantic Championships.B） Making preparations for a trans-Atlantic trip.C） Collecting information about baseball games.D） Analyzing their rivals on-field performance.14. A） He had a narrow escape in a car accident.B） He is hospitalized for a serious injury.C） He lost his mother two weeks ago.D） He has been having a hard time.15. A） The woman h
